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Golden autumn soup
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| Categories: |
Soups & Stews |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1/4
| cup | Butter | | 1
| large | Onion , chopped | | 2
| | Leeks , chopped (white part) | | 1
| large | Potato , peeled and diced | | 1
| cup | Carrots , thinly sliced | | 2
| cup | Butternut squash , diced | | | -? cubes | | 3
| cup | Chicken stock | | 2
| cup | Light cream , up to 3 cups | | 2
| oz | Dry white wine , optional | | | Salt and pepper | | | Chopped chives, grated | | | -carrot -- for garnish |
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Procedures:
| 1 | Recipe by: anne.evans@rose.com | | 2 | Add potato, carrots and squash; cook and stir 2 or 3 minutes. | | 3 | Add stock; cover and simmer about 20 minutes or until vegetables are tender. | | 4 | Puree in food processor or blender until very smooth. | | 5 | Return to saucepan. | | 6 | (can be made ahead and frozen to this point). | | 7 | Stir in cream to desired consistency. | | 8 | Add wine if desired. | | 9 | Heat slowly until very hot (do not boil). | | 10 | Taste and season with salt and pepper. | | 11 | Serve garnished with a sprinkle of chives or green onions and a little grated carrot. | | 12 | Makes about 6 servings. |
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